Coleção de propostas utilizando produtos naturais para a introdução ao tema ácido‐base no Ensino Médio (Parte I)

Abstract

Experimentation in chemistry is fundamental in order to create concepts that allow the students to understand the world, thus facilitating the teaching and learning processes. This paper presents a study project, which proposes the discussion of the concept of acid‐base indicators, distinguishing colorimetrically products present in the everyday lives of students, with the use of natural pH indicators in experimental chemistry classes in High School. In this regard, the vegetables purple cabbage, beet, red onion and eggplant, which have high contents of anthocyanins, are used. In this way, the principles of Green Chemistry aimed at sustainability and protecting the environment are emphasized, avoiding the generation of toxic residues. Thus, the discussion of the fundamental concepts of chemistry is promoted through an innovative approach, strengthening the teaching and learning processes.